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Indulge in the best of both worlds with this carrot cake cheesecake cake recipe. The combination of moist carrot cake and creamy cheesecake is heavenly
Carrot Cheesecake is a double cake made of a crunchy nut cake and rich in cinnamon and ginger flavor to be covered with a creamy cheesecake made of cheese, cream and eggs, to be baked with the cake with a water bath until served with a layer of cream and walnuts on her face.
Preparation time: 25 minutes
You’ll Need :
° ½ cup sugar
° 2 large eggs
° ½ cup vegetable oil
° ¼ 1 teaspoon salt
° 1 cup plain flour
° 1 cup grated carrot
° 1 teaspoon baking powder
° ½ cup chopped coarse nuts
° ¾ 1 teaspoon baking soda
° 1 teaspoon ground cinnamon
° ½ 1 teaspoon ground ginger
° ⅔ cup sugar
° 3 large eggs
° Cup sour cream
° 1 cup soft cream cheese
° 3 tablespoons plain flour
° 2 tablespoons of lemon juice
° 1 teaspoon grated lemon peel
° 1 teaspoon vanilla extract
° ¼ cup whipped cream
° 2 tablespoons toasted chopped walnuts
* How to prepare
Preheat the oven to 350 degrees Fahrenheit.
Toast the nuts in a tray lined with parchment paper, and leave it to cool.
Combine the nuts with the dry ingredients except for the sugar and stir well.
Beat the oil, sugar and eggs, then add the carrots to distribute the mixture.
Pour the wet mixture over the dry, and stir to mix the ingredients.
Bake in the middle of the oven 20 minutes in a greased 9-inch cake prepared with parchment paper.
With the electric whisk, beat the cheese, cream and sugar for 5 minutes, until they are creamy.
We add eggs gradually, then add the rest of the ingredients, and mix 1 minute.
We wrap aluminum foil on the bottom and outside of the die.
Place the mold in a larger bowl, and fill the bowl with water in the middle of the cake pan.
Bake in the 350 F oven until the cheese is pale yellow for about 1 hour.
We turn off the oven and leave the pan in the hot oven for 30 minutes, then let it cool outside.
Transfer the pan to the refrigerator to cool for 8 hours, and serve with cream and walnuts on top